These crispy raspberry oats cookies are packed with superfoods such as chia seeds and raspberries. These cookies are made with oats and puffed amaranth for a unique cookie combo.
- 200 grams oatflour (blend oats in a blender or food processor to create oatflour)
- 30 grams puffed amaranth (puffed quinoa will also work)
- one Medjool date, cut in little chunks
- 90 grams raspberries
- 3 very ripe bananas
- 10 grams chia seeds
- 15 grams almond flakes
- coconut flakes (optional)
- Preheat the oven to 350 °F / 180 °C.
- Combine the bananas and the oatflour into a mixing bowl. Make sure the bananas are super ripe otherwise the cookies will be less sweet and it will be harder to mash the bananas manually. With a fork mash the bananas and the oatflour together. Add the puffed amaranth ( I bought mine, but you can also puff them yourself). Also add now the date pieces, the chia seeds, raspberries and almond chips and mix all together very well. If for some reason the batter is very dry add a splash of water or nutmilk. Mix all again very well and let rest for 2 minutes.
- With a tablespoon (or your hands) create cookies on a baking sheet. I simply scooped one tablespoon of te batter and dropped it onto my baking sheet and I flattened them with the back of the spoon a bit. Bake for about 15-20 minutes at 170 °C/ 345 °F. If you bake them too long, they will become too hard. You want a gooey texture.
- Once finished, let them cool of and sprinkle with coconut flakes (optional).